Easy Pork and Prawn Singapore Noodles
Ingredients
- 500g Otway Pork scotch fillet, trimmed and cut into 2cm dice
- 450g fresh egg or Singapore noodles
- 250g peeled medium green prawns
- 2 teaspoons curry powder
- 4 green onions (shallots), trimmed and thinly sliced
- 350g packet stir-fry vegetables
Stir-Fry Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
Method
Prepare noodles following packet directions. Set aside.
To make the stir-fry sauce, combine all ingredients in bowl. Whisk to combine. Set aside.
Heat oil in a wok or large frying pan over high heat. Stir-fry pork, in batches, for 2-3 minutes or until almost cooked through and golden. Transfer to a plate.
- Add prawns to wok or pan. Stir-fry for 1 minute until prawns begin to turn pink. Return pork to pan. Add curry powder. Stir-fry for 1 minute.
Add green onions and stir-fry vegetables. Stir-fry for 1-2 minutes until vegetables begin to soften. Add noodles and stir-fry sauce. Stir-fry for 2 minutes until hot and well combined. Serve with thinly sliced green onions (shallots).
Recipe courtesy of Australian Pork Limited.
